How to cook blood sausage so that it does not burst. How to cook black pudding at home

Blood sausage is a traditional Ukrainian dish, which is always prepared when a piglet is slaughtered.

It takes pride of place on the Christmas table next to jelly and lard.

The finished dish has an unusual taste and dark color. But it is not necessary to have a pig or wait for Christmas to enjoy the delicacy.

Today, blood can be bought at meat markets, and sometimes it is found in stores, though in frozen or dry form.

Homemade Black Sausage - General Cooking Principles

Blood is the basis of the dish. Minced meat is prepared from it with the addition of other ingredients. The consistency is usually weak, the blood coagulates and thickens when cooked. Also, lard, meat, liver, garlic and onions are added to the minced meat. Often the meat content is diluted with cereals: semolina, buckwheat, pearl barley. Well, spices give a special taste: salt, pepper, nutmeg, cloves.

How blood sausages are stuffed

Intestines (chereva) are used to fill home-made black pudding. They can be thin and thick. Artificial casings are generally not used for this product. The intestines are stuffed with a special nozzle for a meat grinder in the form of a tube, the ends are tied with threads. If you don't have a nozzle, you can use a wide-tipped funnel or a cut-off bottle. Minced blood is quite liquid and passes well through a small hole.

How sausage is prepared

Stuffed sausages must be pierced with a needle in several places before cooking. This is done to release trapped air. If the products are not pierced, they will burst during the cooking process.

Boil;

Boiled and fried;

Bake;

Boiled and baked.

The easiest way is to simply boil the sausages and put them in the refrigerator, and before use, get the right amount and cook further.

How to prepare natural casings

Intestines (chereva) should be cut into pieces up to 1 meter, then rinsed well and turned inside out. Then they need to be rubbed with salt to remove the mucus. Do this carefully so as not to damage. Treated casings are soaked in a vinegar solution to remove a specific odor. Washed after a day. Instead of vinegar, you can also use a solution of lemon juice, a decoction of citrus peels.

Before filling the shells, you need to check their integrity. To do this, we collect water from the tap, both ends must be closed with our hands. Water should not show through anywhere.

Recipe 1: Homemade blood sausage "Ukrainian" with liver

To make a real blood sausage in Ukrainian, one blood is not enough. To dilute the taste, you will need another liver: lung, kidneys, you can add the liver.

Ingredients

1 kg of pig blood;

600 grams of liver;

400 grams of fresh fat;

2 onions;

1 glass of milk;

Cooking

1. We remove the skin from the fat, it will not be useful to us. Cut into pieces and pass through a meat grinder with a large mesh. Or just cut into small pieces no larger than a pea.

2. Put the fat in the pan and fry for 10 minutes.

3. Add diced onions. Fry until transparent and set aside.

4. We wash the liver, remove the veins and pass it through a meat grinder.

5. Mix lard, liver and blood fried with onions. If the consistency of the blood is heterogeneous, then it must be whipped with a blender.

6. Add milk, salt, pepper to minced meat. Mix again.

7. We put a sausage nozzle on the meat grinder, pull the gut, immediately tie the tail with a thread and stuff the sausages. We monitor the density of the stuffing. Products should be soft, but not empty. We also tie the second end with a thread.

8. We pierce the stuffed products with a needle every 15 cm. We do this carefully so that the intestine does not burst.

9. Boil sausages in boiling water for about 45 minutes. Then they can be fried until golden brown or baked in the oven.

Recipe 2: Homemade Blood Sausage with Cream

A recipe for a tender and juicy creamy sausage with a pronounced aroma of garlic. It can be boiled, baked, pan-fried or grilled.

Ingredients

2 liters of blood;

150 grams of garlic;

500 grams of cream;

1 spoon of salt;

1/3 spoon of black pepper;

300 grams of fat.

You will also need about 3 meters of shells.

Cooking

1. Pour salt into the blood and mix intensively with a spatula or whisk.

2. We put a bowl of blood in a water bath. Cook for about half an hour with a slight boil. She must thicken.

3. We put a piece of gauze in a sieve and discard the blood. We are waiting for the excess liquid to drain.

4. We clean the garlic, cut the fat into pieces and grind it all with a meat grinder along with boiled blood.

5. Mix the cream with black pepper.

6. Add cream to the resulting minced meat, stir the mass.

7. Fill the intestines, pierce with a needle and boil for 20 minutes.

Recipe 3: Homemade Buckwheat Blood Sausage

To prepare such a blood sausage at home, you need buckwheat porridge. It should be crumbly, not boiled. A little pork is also added.

Ingredients

1 liter of blood;

350 grams of meat (pork);

500 grams of lard or pork fat;

2 cups of buckwheat porridge;

2 onions;

1 spoon of vinegar;

200 grams of cream.

Cooking

1. Cut the lard into large pieces and lightly fry. Remove the pieces and fry the chopped onions in this fat. Let's chill a little.

2. We pass pork with bacon and onions through a meat grinder.

3. Mix blood with vinegar, shake well and combine with meat products.

4. Add blood, buckwheat porridge, cream to the minced meat. Mix well. The mass will turn out to be quite liquid. This is fine.

5. Season the minced meat with spices. Black pepper, nutmeg, cloves go well with black pudding. And, of course, do not forget about the salt.

Stuff the intestines, pierce and cook in boiling water for about 50 minutes. If thick shells were used, then we extend the time by 15 minutes.

Recipe 4: Homemade blood sausage with semolina

Semolina increases the yield of homemade blood sausage, remarkably thickens the minced meat, but at the same time does not greatly affect the final taste. It is not necessary to cook semolina porridge, the cereal itself is added.

Ingredients

3 liters of blood;

2 cups of semolina;

2 heads of garlic;

1.5 tablespoons of salt;

1.2 kg of fat;

Spices, casings.

Cooking

1. Remove the skins from the fat. Cut into pieces and put in a bowl. Fill with boiling water so that the water slightly covers the product. Boil for 10 minutes, cool.

2. We clean the cloves of garlic. To taste, you can add more or reduce the amount indicated in the recipe.

3. We twist the fat through a meat grinder with garlic.

4. Shake the blood with a whisk along with salt. If she has already managed to curl up and a lot of clots, then we also twist or punch with a blender.

5. We combine the sebaceous mixture with blood, add semolina, season the minced meat with spices and set aside for half an hour so that the semolina swells.

6. We start the casings in the usual way, do not forget to pierce. Such a sausage is not prepared for long, it is enough to boil in boiling water for half an hour.

Recipe 5: Homemade Blood Sausage with Mushrooms

This dish is a real explosion of taste. Blood sausage according to this recipe is very satisfying, while it has a pronounced aroma of forest mushrooms. We will cook on dried mushrooms, but you can also use fresh forest gifts in the same way.

Ingredients

2 kg of blood;

100 grams of dried mushrooms;

400 grams of fat;

head of garlic;

Salt, spices;

Cooking

1. Fill the mushrooms with water in advance. They must stand for at least 3 hours. Then boil them in the same water for 20 minutes. We take it out of the broth, but do not throw away the mushroom broth, we still need it.

2. Remove the skin from the fat, pass through a meat grinder and fry for 10 minutes in a pan.

3. Separately grind the peeled garlic cloves and boiled mushrooms. If you want to feel them in a sausage, then you can not pass through a meat grinder, but simply chop finely. For more flavor, mushrooms can be lightly fried in a pan.

4. Add salt, garlic to the blood and stir vigorously.

5. Shake the eggs well with a whisk.

6. We combine all the ingredients for minced meat, add spices to the mass: black pepper, a little ground coriander, nutmeg.

7. Pour in half a glass of mushroom broth, stir the minced meat well and you can stuff the shells!

8. Boil the finished sausages for half an hour in water.

Recipe 6: Homemade Blood Sausage with Rice

Another option for cooking Ukrainian sausages with cereals. This time rice is used, it is better to take it with round and medium-sized grains. According to the recipe, pork peritoneum is added to the minced meat, but you can take any other piece of fresh fat.

Ingredients

2.5 liters of pig blood;

2 cups dry rice;

500 grams of peritoneum;

500 grams of onion;

2 glasses of milk.

Cooking

1. Boil rice in salted water, put it in a colander, cool.

2. Grind the peritoneum in a meat grinder, fry for 5 minutes in a pan. The skin from the fat can not be removed.

3. Shred the onion into small cubes, send to the fat and fry together. It is not necessary for a long time, we do not allow the appearance of dry cracklings. Cool down.

4. Break eggs into a bowl, add milk, all spices and beat.

5. We combine blood, boiled rice, onion fried with bacon and egg mixture. You can also put some fresh garlic in the minced meat. We take out the filling in the cold, for about an hour.

6. Fill the intestines with minced meat, tie the ends, pierce with a needle. It is very important not to stuff too tightly, as the rice will swell a little more during the cooking process.

7. Cook homemade black pudding for about 40 minutes. Then you can grease with oil and bake in the oven.

Blood Sausage at Home - Tips and Tricks

It is not necessary to use fresh blood to make homemade sausage. You can buy dried food albumin. Blood is a powder that needs to be diluted in a liquid. The product is remarkably stored in a dry place for 2-3 years.

So that the shells of the finished sausages do not dry out, after boiling, the surface is rubbed with vegetable oil. The same technique is used to protect the product from bacteria.

No time to make sausage? Salt the blood well, mix and put in the refrigerator. In this form, it will be remarkably preserved for 3 days. But in the process of cooking, do not forget that salt is already present. Therefore, it is advisable to remember the prescribed amount or immediately add spices according to the sausage recipe.

Blood does not lose its taste and properties after defrosting. Therefore, the excess can always be removed into the chamber and there they will be remarkably preserved for up to a year.

In order for a ruddy and crispy crust to form on the baked sausage, before being sent to the oven, the product is smeared with butter or simply laid out on the surface of small pieces.

REGULAR BLOOD SAUSAGE

The slaughtered pig must be immediately hung upside down to make it convenient to collect blood. Liquid blood is filtered through a colander or sieve lined with gauze. To prevent the collected blood from clotting, it is recommended to beat it together with a small amount of salt. Blood clots, if any, must be passed through a meat grinder or rubbed through a sieve.

To 3 liters of blood, add 1.5 kg of bacon cut into small pieces (up to 2 cm), salt to taste, black and allspice, cumin, cloves, nutmeg, which must be finely ground before that. All this is well mixed and the resulting mixture is densely stuffed with thick pork or beef intestines, the ends of which are tied with twine.

The resulting loaves of sausages are placed in a bowl with warm water and put on a very low fire. After the water boils, the sausage is cooked for another 30 minutes.

To prevent the sausage from bursting, it is pierced in several places before and during cooking.

The finished sausage is carefully removed and strained.

PORK LIVER BLOOD SAUSAGE

To prepare this sausage, take 3 parts of meat (pulp and subcutaneous fat), 1 part of the liver and 1.5 liters of fresh blood.

For 1 kg of this mixture put 28 g of salt, 2 g of black pepper and 1 g of grated nutmeg.

The raw liver, along with the meat, is finely chopped, blood and spices are added and mixed well.

The resulting mixture is stuffed tightly into small beef intestines, which are tied with twine in 2 (like sausages), and smoked for 2 days or hung to dry.

Before eating, the sausage is boiled for 15-20 minutes.

MEAT AND VEGETABLE BLOOD SAUSAGE

To prepare meat and vegetable blood sausage, they take boiled crumbly porridge (buckwheat, pearl barley, rice, wheat or barley), fried fatty pork, minced in a meat grinder or finely chopped with a knife, fried onions, peppers, salt in the following ratios: per 1 kg of raw food blood - 1 kg of porridge, 1 kg of pork, 80 g of salt, 200 g of salt, 200 g of onion, 0.5 teaspoon of pepper.

All this mass is mixed and filled with wide pork intestines, well washed and turned inside out, the ends of the sausage loaf are tightly tied.

Then the sausage is placed on a baking sheet and baked in an oven or oven.

HOMEMADE BLOOD SAUSAGE

Pork or beef meat is finely chopped and passed through a meat grinder. Salt and pepper are added to the cooked minced meat to taste. All this is well mixed and filled into well-washed pig intestines, tied with a thread at both ends.

The sausage is boiled for 15-20 minutes over low heat, then fried, preferably in the oven.

For 1 liter of fresh blood, 0.5 liters of cream, 3-4 raw eggs, 0.5-0.6 kg of pork or beef meat are consumed.

BLOOD SAUSAGE "SPECIAL"

As soon as the pig's blood is collected, it is stirred with a wooden spoon, salted and put in a cold place until other products are cooked.

For 1 kg of blood, 0.5 kg of meat scraps are taken from the neck and other places, cut together with fat, salt, black pepper, cumin, allspice and cloves are added and mixed with blood.

Thick pork or beef intestines are filled with the resulting mixture, their ends are tied; then they are pierced with a needle in several places, poured with cold water and boiled over low heat.

At the bottom of the dishes in which the sausage will be cooked, put a wooden grate or a few sticks. The stacked sausage is pressed down on top with a plate.

During the cooking of the sausage, it is pierced with a needle again. If the blood does not flow out, then the sausage is ready.

Cooked sausage is placed on a sieve or colander for straining.

Store in a cold place.

BLOOD SAUSAGE "MYASNITSKAYA"

The meat cut from the pig's head and boneless brisket are boiled and ground in a meat grinder.

Separately, the skin, lungs are boiled until cooked, and, having cooled, they are also passed through a meat grinder.

Steep crumbly porridge is boiled from any cereal, put in a clean bowl, poured with blood, mixed thoroughly and cooked meat, skin and lungs are added, fried, finely chopped onions, salted, seasoned with spices, poured with fatty strained broth and mixed well again.

The resulting minced meat is filled with thick pork intestines.

Blood sausages tied at the ends (200-250 g each) are boiled for 20-40 minutes at a temperature of 85-90 ° C, after piercing the shell with a thin needle in several places, then they are washed in cold water and laid out for cooling.

To prepare such a sausage for 3.5 kg of meat from a pig's head, 0.5 kg of pork tenderloin, skin and lungs, 0.8-1 l of pig blood, 0.5 l of fatty meat broth, 1 kg of boiled cereals, 50 g onions, lard for frying it, salt and seasonings (pepper, marjoram, cumin).

BLOOD SAUSAGE “RICE”

Meat cooked to readiness and lard scalded with boiling water (you can use brisket instead) are cut into small pieces.

Washed rice is boiled until cooked, rinsed under running water and left until all the water has drained.

Chopped meat with bacon, rice, salt, season with spices and mix are put in the prepared dishes, pig's blood is poured in and carefully shoveled again.

The small intestines are filled with minced meat, the ends of the sausages are tied and boiled for 15-20 minutes at a water temperature of 85-90°C.

Boiled blood sausages are rinsed with cold water and laid out to cool.

For the manufacture of sausage for 3 kg of pork fore ham, 3 kg of lard from the backbone, 1-1.5 liters of pig blood, salt and seasonings (pepper and cloves) are consumed.

Among other delicacies, black pudding occupies a special place of honor. Bovine blood is used as the main ingredient in its preparation, and the product is supplemented with a variety of components. The history of such a dish dates back centuries, and black pudding was especially popular among nomadic peoples.

What is useful blood sausage

In many countries of the world, dishes are prepared from blood. So, in European restaurants you can see blood casserole on the menu, in Scandinavia pancakes are baked from blood, and in our country and in Ukraine they are very fond of black pudding. By the way, there are different variations of preparing such a delicacy, so black pudding is also popular in other countries of the world, and in the Canary Islands you can even try its sweet counterpart.

• If we talk about the benefits of black pudding, then its use has a beneficial effect on health, and especially on the level of hemoglobin. This is due to the fact that it contains a large amount of B vitamins, which in the human body turn into a powerful remedy against anemia.
• Present in this sausage and protein, which is the foundation for all tissues of the human body.
• The use of black pudding will help strengthen the immune system and prevent the development of cancer due to the presence of selenium in the composition.
• Cartilage and bones will be grateful to phosphorus, which is also found in good blood.
• But the most important thing that is included in its composition in colossal quantities is iron. 100 g of the product accounts for 37% of the daily norm, so black pudding can become not just a delicious delicacy, but a real alternative to medical preparations aimed at treating iron deficiency anemia.

It is recommended to use such a product for those who have lost a lot of blood as a result of injuries and for those whose body is very weak after a heavy course of chemotherapy. Many doctors advise pregnant women to include blood in their diet in the last months of gestation, when the level of hemoglobin in the blood drops significantly.

Nevertheless, the use of black pudding can be harmful, and especially for people suffering from diabetes, overweight and various kinds of liver diseases.

But the most serious harm to everyone, without exception, can be caused by a product made from low-quality ingredients or in violation of technological standards.

Can Orthodox Christians Eat Blood Sausage?

Sometimes the use of certain foods does not correspond to God's commandments. For example, many Orthodox have a question whether it is possible to eat black pudding during Lent. If you look at the pages of Orthodox websites, you won't find a clear answer there either. Even the clergy themselves have different opinions on this issue.

Some argue that not only blood sausage, but even medicinal hematogen is forbidden to use in Lent. They refer to the writing of Leviticus, which says that "the soul of the body is blood, and whoever eats it will be cut off."

Others say that not eating on Lent is not the most important thing, but how a person treats God and keeps his commandments is important. According to this interpretation, there is nothing wrong with eating a piece of blood or other forbidden food on such days.

Classic blood sausage recipe

It may seem to many that it is difficult and even scary to cook black pudding in your own kitchen. In fact, there is nothing terrible here, the main thing is to get casings for sausages and fresh pig blood. A variety of ingredients are added to the blood, from cereals to fruits, but we will start by studying the classic recipe.

Ingredients:

• two liters of blood;
• 370 g fat;
• 280 g of meat trimmings;
• 200 ml of milk;
• seasonings, salt;
• vinegar.

Cooking method:

1. For the recipe, you can take the blood in a dry or frozen form, but the tastiest appetizer is obtained from fresh. If you still managed to get fresh blood, then you need to add 1.5 tablespoons of acetic acid and 1.5 tablespoons of salt to it - so it does not clot. Also, for cooking, the blood must be cool, so it must be kept in the refrigerator for an hour.
2. For the filling, we pass the meat trimmings and lard through a meat grinder. Such ingredients can simply be finely chopped, but then it will take more time to cook the meat product.
3. It is better to strain the cold blood and only then mix it with minced meat and milk, add any seasonings of your choice and fill the intestines with the prepared mass. We tie the ends with a strong thread.
4. Pour water into a deep saucepan, pour out the salt, and as soon as the brine begins to boil, lower the meat preparations into it and cook them for about 20 minutes.

You can determine the readiness of the product by puncturing - if blood juice is still coming out of the sausages, then we increase the cooking time.

How to cook with buckwheat

More recently, home-made black pudding was available to those who had their own house and kept a household. Today, all the ingredients necessary for its preparation can be freely bought at the store. We offer you a recipe for fragrant and tender blood sausage with buckwheat.

Ingredients:

• two liters of blood;
• half a kilo of fat;
• half a liter of milk;
• 200 g of buckwheat;
• two tablespoons of salt;
• a spoonful of pepper;
• intestines.

Cooking method:

1. Before filling the intestines, it is better to clean them well. To do this, soak them overnight in saline, and in the morning rinse thoroughly and clean off the excess with a knife.
2. For minced meat, you need to boil the lard, chop it into small cubes and mix with ready-made buckwheat, milk, filtered blood and seasonings.
3. We fill the intestines with stuffing, we tie the ends with a thread or in a knot.
4. Sausages can be boiled or baked in the oven at 250°C for half an hour.

With salt and spices

It is hard to imagine a blood meal without tender pieces of bacon and spicy spices. This is the recipe for cooking the dish you will find below.

Ingredients:

• two liters of blood;
• 750 g of fat;
• allspice and black pepper to taste;
• a pinch of cumin, cloves and nutmeg.

Cooking method:

1. Be sure to add salt to fresh blood so that it does not clot ahead of time. If you see clots in it, then just strain the liquid part, and scroll the clots in a meat grinder.
2. The intestines also need to be well cleaned of fat by washing them in saline.
3. We cut the bacon into very small cubes, and also finely grind all the spices.
4. We mix all the ingredients, taste for salt and fill the intestines with minced meat. We tie their ends.
5. We immerse the blanks in boiling water and cook for half an hour. If the shell is swollen, then simply release the air with a needle.

Blood sausage without intestines

As a rule, making black pudding requires natural pork intestines, but if you have not been able to find them or you just do not want to mess with them, then there is a recipe for cooking in another way. The dish turns out just as tasty and tender.

Ingredients:

• one and a half liters of blood;
• half a kilo of fat and veal liver;
• a glass of milk;
• two tablespoons of salt, pepper.

Cooking method:

1. We grind the lard with a meat grinder, and boil the liver and cut it into small cubes.
2. You can add any cereal to minced meat, for example, rice, pearl barley or buckwheat. To do this, a glass of cereal must be boiled and added to the rest of the ingredients.
3. Beat the blood with a blender so that there are no clots, add lard with liver and cereals, season with spices and mix.
4. With the resulting mass, we fill the form with a height of 4 cm, so that the minced meat is well baked. We put it in the oven for 1.5 hours at a temperature of 160 degrees.
5. We check the readiness of the dish like a biscuit - with a match. To prevent the sausage from burning, 30 minutes before cooking, simply cover it with foil.

With cream and eggs

Traditionally, milk is used in the blood sausage recipe, but a more tender dish is obtained with the addition of cream. Therefore, we offer our own recipe with eggs and cream.

Ingredients:

• a liter of blood;
• half a liter of cream;
• three raw eggs;
• half a kilo of fat (beef meat);
• salt, pepper to taste.

Cooking method:

1. Grind lard or meat with a meat grinder, mix with blood, eggs, cream and seasonings.
2. We fill the natural pork intestines with the minced meat.
3. Boil the blood or cook in the oven until tender.

Ukrainian homemade sausage

For many gourmets, blood is the most favorite delicacy. And now you will learn how to cook delicious Ukrainian black pudding at home.

Ingredients:

• a liter of blood;
• 650 g liver;
• 450 g fat;
• two bulbs;
• three cloves of garlic;
• 220 ml milk.

Cooking method:

1. Grind liver in a meat grinder.
2. We cut the lard into small pieces and, together with chopped onions and garlic, fry in a pan for 15 minutes.
3. We mix all the ingredients, pour in the milk, season the composition with salt and pepper.
4. We fill the intestine with stuffing, we tie the ends with a thread.
5. You need to cook blood sausage for 45 minutes or bake in the oven until a beautiful crust.

Bloodwort is not just a tasty independent product, but also an ingredient that can be used to prepare other dishes. For example, it can be fried with vegetables or eggs, and also used as a filling for a wide variety of pastries.

The popularity of black blood has not faded for centuries, and each nation has its own unique technology for preparing this dish. Its specificity lies in the impossibility of achieving the same taste twice, so many are sure that there is no universal recipe. Despite this, minced meat and fresh blood are always the main ingredients of black pudding. How to cook a delicacy, what to combine it with and what is more of it - good or bad: we will talk about this later in the article.

What is blood sausage made of?

Regardless of where and by whom this variety is made, its components remain unchanged. All peoples have long prepared a dish of finely chopped or ground meat, diluting it with fresh and purified blood from clots. Bulls, pigs and calves were often slaughtered for such purposes.
Due to the fact that every cook tries to improve the culinary traditions of their ancestors, many variations of black pudding have appeared. Some of them have taken root only in a certain region, as they are designed for the gastronomic preferences of local residents. Others have gained national fame and become the hallmark of the national cuisine.

Did you know? The Spartans were the first to use blood for food. Their famous chef Afteney is the creator of the so-called "black soup". The recipe for this dish has not survived to our times, but it is known that it had a disgusting taste and smell. However, after tasting blood dishes, this warlike people no longer feared anything on the battlefield..

For example, in the famous Spanish blood drop, which is called "morcilla", in addition to minced pork and blood, internal fat is added, and. A real know-how is the Canarian blood sausage, which is made from traditional ingredients, sweetened with raisins, and.
Slavic peoples are not accustomed to such combinations, therefore, for the manufacture of these sausages, the vast majority use meat, skins, sausage trimmings and boiled tongue.

In the manufacture of blood is not easy. Experienced chefs in the process of cooking pay special attention to blood and intestines. The first component is beaten with a whisk during collection for the purpose of cleaning. It is important to get a fresh product - in this form it can be stored for a long time. But before consumption, it must be passed through a fine strainer: in this way, clots are filtered out.
For better filling of the intestines, the meat substance is supplemented with various spices, fried onions, cereals, liver and others, and each cook has his own recipe and the corresponding set of ingredients for it.

Calorie content and composition

Based on the composition of blood sausage, experts divide it into 3 categories:

• "A"- only high-quality products are included, in which semi-fat meats make up about 54%, pork brisket - 15% and food blood - 31% (from the industrial assortment of black blood, the only type of "Assorted" is included here);
• "B"- different raw materials in the form of cheek meat, heads, tongue and other offal;
• "IN"- is considered a low-grade product, which, within the limits of GOST R 54670-2011, is made from connective tissues, skins, brain and similar low-quality raw materials.

In store sausage, in addition to the main ingredients, the list of components will definitely be:

• salt;
• sodium nitrites;
• ground pepper (black or white);
• allspice;
• cardamom;

Did you know? In the modern world, there is still an ancient tradition of hunters to drink the fresh blood of dead animals. For example, in Siberia, reindeer herders use it as an effective cure for scurvy. And the Bedouins from Africa cannot imagine their life without a cocktail of camel milk and blood. The Masai specifically hunt for long-horned bulls in order to taste their blood. And in Europe it is customary to drink a mug of this warm substance after slaughtering livestock..

Doctors do not recommend drinking raw blood, as there is a high risk of contracting salmonellosis and other dangerous diseases. But in the composition of the sausage, this ingredient is very useful.
If we decompose a 100-gram portion of a blood drop into chemicals, then we will see in its composition:

• - 32.5 g;
• - 14.5 g;
• - 9 g;
• - 120 mg;
• ash - 2.3 g;
• - 47.3 g;
• - 680 mg;
• - 38 mg;
• - 22 mg;
• - 6.4 mg;
• - 8 mg;
• - 1.3 mg;
• - 6 mg;
• - 15.5 mcg;
• - 0.04 mcg;
• - 0.01 mg;
• - 0.07 mg;
• - 0.13 mg;
• - 0.04 mg;
• - 5 mcg;
• - 0.13 mg;
• - 4.2 mg4
• - 1 mcg;
• - 1.3 mcg;
• - 72.8 mg;
• - 0.6 mg.

At the same time, in 100 grams of blood, there is only 274 kilocalories, which is equal to a similar portion of an omelette made from whipped cream or porridge from.

What is useful

Many lovers of sausages bow before the unusual taste of black blood and consider this quality to be the main merit of its popularity. Experts have their own arguments in this regard, and they all boil down to the rich chemical composition of the product and its invaluable benefits for the human body.

Important! Excessively addicted to black pudding is harmful: its regular consumption will cause atherosclerosis, swelling, obesity and helminthiasis.

Here are the top reasons to eat black pudding at least occasionally:

1. From the blood eaten, the body receives important proteins that cannot be obtained in other ways.
2. The product is a source of hemoglobin. The higher its indicator, the more oxygen will be received by internal organs, tissues and fibers. And this for a person means excellent physical shape and cheerful mood.
3. The contained fibrinogens are responsible for the clotting of human blood. Therefore, the product is recommended for those diagnosed with hemophilia.
4. By eating blood, a person not only becomes full, but nourishes his body with important vitamins and elements.
5. The fatty component of the delicacy gives energy. In moderation, it favorably affects the functioning of the cardiovascular system.
6. Spices, without which cooking is impossible, help cleanse blood vessels, stimulate the digestive tract, and normalize metabolic processes.

Did you know? Krovyanka is in great demand among the Belgians. At one of the folk celebrations, a four-meter stick of this delicacy was presented. As a result, for the longest blood sausage, the country got into the list of record holders.

Taking into account all the beneficial properties of blood drop, doctors recommend introducing it into the diet of people who need rehabilitation after injuries, operations, chemotherapy, as well as those who exhaust themselves with heavy physical exertion and suffer from anemia.

Is it possible to eat

Despite the obvious benefits of the so-called "black pudding", there is an opinion that certain categories of people are limited in its consumption. Let's take a closer look at who these prohibitions are mythical and for whom are real.

Important! Ready-made meat products of any kind can be stored for a day. After the specified time, even in the absence of obvious signs of spoilage, the product should be discarded by pregnant and lactating women..

Pregnant

During the period of gestation, the body requires a double portion of all vital components. Therefore, black pudding is recommended in small quantities as a basic vitamin and mineral source. This is especially true for women with low hemoglobin levels and anemia.

One of these is Listeria (Listeria monocytogenes), which spreads throughout the body with the blood stream, accumulating in the liver and spleen.

Nursing mothers

With such sausage gastronomy, it is useful for mother and baby, because the product has a rich chemical composition - iron is of particular value in this case.

During lactation, it is important for a woman not only to monitor the quality of the delicacy, but also the portions eaten. After all, we are talking about fatty foods, so it makes sense to calculate the balance of BJU.

With diabetes

The categorical ban on the consumption of black pudding applies only to diabetics. The fact is that the effectiveness of their treatment to a large extent depends on nutrition. With such a disease, not only all sweet and starchy foods, but also various smoked meats, pickles, and spices should be excluded from the daily diet. Since "black pudding" is one of the fatty and salty foods, it should not be eaten either.

Important! In large quantities, black pudding contributes to an increase in blood viscosity, which is dangerous for people with vascular diseases. Particular caution should be shown to those who have a tendency to thrombosis.

How to cook at home

To be sure of the quality of blood sausage, it is better to cook it yourself, especially since all the necessary components are on sale.

Ingredients

To prepare homemade blood, we need:

• pork or calf blood - 1.5 l;
• lard chopped into small cubes - 1.5 kg;
• cleaned and washed small intestine - 3 m;
• without oil - 200 g;
• salt - 2 tablespoons;
• boiled - 1.5 l;
• ground black pepper - 1 teaspoon.

Step by step recipe

This variation of homemade blood drops does not provide for complex ingredients and actions. The main thing is not to fill the intestine tightly so that it does not burst during cooking. So let's get started:

Important! When filling the gut, always leave about 10 percent of the space free. The recommendation also applies to those sausage recipes that are based on minced meat - when cooked, blood and meat swell greatly.

Blood sausage recipe video

What do you eat blood sausage with?

The uniqueness of this dish lies in its versatility. This sausage can be served both cold and hot.

It is combined with:

• various cereals;
• fried and boiled potatoes (including mashed potatoes);
• pasta;
• other side dishes, including vegetable;
• (boiled, scrambled eggs, scrambled eggs);
• raw vegetables;
• (as sandwiches);
• homemade cakes (not sweet);
• various sauces (especially harmoniously combined with apple sauce)

Blood can be served as a separate dish on a plate, in tartlets or with a side dish.

How to store

Ready-made homemade or purchased black pudding can be stored in the refrigerator for no more than 4 days. Please note that the temperature in the chamber should be between 2-6°C.

If you can’t use the product in such a short period, then it’s better to send it to freezer. According to experts, there the product will retain its suitability for six months, but after 3 months it will lose all useful components. It is undesirable to freeze blood, which includes onions and garlic.

Before freezing boiled and blood sausages, be sure to dry them by holding them in the refrigerator for 2-3 hours. When defrosting, follow the same procedure. Thus, the product will thaw gradually, retaining its juiciness.

Many housewives advise as the best storage for homemade sausage lard. To do this, boiled and baked blood drops are placed in clay, plastic or glass containers (can be replaced with disposable food foil forms), after which they are poured with melted fat of animal origin. In this case, the layer of lard should completely cover the sausage.

Storage containers do not have to be refrigerated. They can be in the pantry for about 3 months.

Contraindications and harm

Despite the rich chemical composition of blood, excessive passion for it can cause serious disorders in the body. First of all, this is due to a poor-quality product that has not undergone proper heat treatment or has been stored incorrectly. In addition, many unscrupulous manufacturers, in order to save on meat costs, add chemical impurities hazardous to health to the sausage.

Even in the case of independent production, it is important to be sure of the quality of the necessary raw materials. For this purpose, the blood of uninfected animals should be used, because otherwise, instead of a delicious delicacy, you will get a source of salmonella and helminths.

Important! Experienced housewives advise always lubricating the cuts on the sausage with lard. An alternative is egg yolk. This is done so that the product does not dry out..

Even if we are talking about high-quality "black pudding", and you can confidently assert that it is stored correctly, in large portions it can provoke digestive tract disorders.
This is due to him that blood is a hard to digest product. Therefore she not recommended for people with the following conditions;

• atherosclerosis;
• cirrhosis of the liver;
• hepatitis;
• cholecystitis;
• low acidity of the stomach;
• gastroduodenal reflux;
• thrombosis;
• diabetes;
• obesity;
• puffiness;
• malfunctions of the cardiovascular system.

Bloodwort, despite its specific taste, is a festive food, since its daily use is more likely to harm the body than to benefit. In addition, during the cooking process, a significant proportion of useful components disappears.

What other dishes are made from blood in different countries of the world

Animal blood has been on the tables of the British, Scots, Latvians, Finns, Chinese and Kenyans for many years.

If you find yourself in Scotland, then don't be surprised when you are served the traditional "black pudding" for breakfast. This is not blood sausage at all, even though we call it that. In fact, the dish is a baked mixture of pig blood, oatmeal and fat.

Did you know? Written references to the British "black pudding" are found even in Homer's Odyssey. And the oldest recipe for this dish has come down to us since the time of the Roman Empire.

Caught in Kenya, you will have to, like other residents of the country, start the day with a mug of hot blood flowing from the throat of a freshly killed cow. Please note that this dish is revered by the locals as a symbol of respect and celebration, so refusal is unacceptable. In case of illness, Kenyans resort to ceremonial drinks made from blood and milk. And for this, the animal is not killed: its blood is obtained by cutting the artery, which is not life-threatening.

IN Latvia and Finland Blood pancakes are considered a traditional national dish, very similar in preparation to those that we cook, but instead of milk, fresh animal blood is used. The taste of this masterpiece is very close to blood.
Asians are very fond of this ingredient. For example, the Chinese and Hong Kongers use it to prepare blood: it is a rolled jelly-like piece of pork or duck blood boiled over low heat, pieces of which are added to soups and side dishes.

Blood recipes: reviews

we do it with mom :) Boil crumbly buckwheat porridge, mix it with blood WARM, I emphasize. Lots of onions, finely chopped. Again, salsa, cheek, or whatever, anything, with skins can even be soft, as they wrote correctly, in general, in principle, such a mass should be obtained, where the onion is akin to bacon to transparency, then the kagbe is darkened on fire, the onion should not burn and fry strongly . Strain the blood so that there are no clots, knead them, mix with WARM porridge (otherwise the blood thickens quickly and pouring it is inconvenient and ugly). Mix all the ingredients, salt and pepper to taste, spices do not play a role there, a very strong taste and without any additives-ants. Next, the intestine is prepared and tested (not thin, blow into it and see if the air comes out, otherwise everything is gone

http://forum.likar.info/topic/573213-krovyanka/

To prepare sausage, we need: 2 liters of pig blood; intestines; lard - 0.5-1 kg cut into cubes 1-1.5 cm and fry well; 0.5 l of milk; 3 large onions (twist into a meat grinder); 5 eggs (break with a whisk or spoon); Boil 1 kg of rice (after boiling, cook for 5-7 minutes, then stir and cover to cool); 2st. buckwheat (cook in the same way as rice, but separately); 3/4 st. semolina (dry); salt, pepper, any seasonings or herbs.

First you need to prepare the intestines. I cut them 40-50 cm long, mine already peeled and tie one side with a thick thread. Of these, you need to express the water well and put it to wait. Pour 2 liters of blood into a large basin or pan. Blood can be taken not only fresh, but also frozen, having previously thawed. You need to wipe it through a sieve or a colander, or just knead the clots well with your hands ... And yet, you need to have a basin of water near you so that you can wash your hands if necessary. Then we pour milk, eggs, already beaten with a whisk, into the blood. Also, add onions, cereals, semolina. Rice does not need to be added all at once, but gradually, stirring with your hand and adjusting the density. If the filling seems too thick, add milk. Be sure to stir with your hand, rubbing lumps of porridge. The density should be such that there is half a cup of liquid per cup of porridge. Well, the most difficult stage is pouring the filling, someone's help is definitely needed. One holds the gut, and the second pours and ties (firmly with a thread). Pour should be on 2/3 of the intestine, otherwise, when frying, they will burst and the contents will run out. Lower the tied intestines into a bucket of cold water. When all the intestines are tied, grease the baking sheet with fat or oil, put the sausage and put in the oven for 1 hour at a temperature of 150 degrees. After the first 10 minutes, remove and prick with a needle. After 40 minutes, you can turn over to the second side. The sausage will be done when no blood comes out when pierced.

Dima's mother

http://forum.say7.info/topic59610.html

Now you know from whom the Slavs adopted cooking traditions with the participation of blood, how to cook delicious blood and prolong its shelf life. We hope our tips are helpful to you.

How blood sausages are stuffed

3. Add diced onions. Fry until transparent and set aside.

4. We wash the liver, remove the veins and pass it through a meat grinder.

5. Mix lard, liver and blood fried with onions. If the consistency of the blood is heterogeneous, then it must be whipped with a blender.

6. Add milk, salt, pepper to minced meat. Mix again.

In and around the Aargau, the Bluethund was a big sausage. According to recipes: milk, cream, lard, onion, cooking salt, pepper, spices. Blood sausage: pork or beef blood. According to recipes: pork liver, rinds, vegetables, peppers, spices. Chancet: pig blood, lard, rind, cabbage, salt, spices, herbs.

The origins of pudding are very old. The history of the food of Flandrin and Montanari indicates that in ancient Egypt, a kind of pudding was prepared with the blood of cattle killed for sacrifice. In the Romans, pudding was a product associated with popular classes, a symbol of maximum recovery and utilization of the resources of slaughtered animals. On the other hand, the elites preferred food that required a lot of waste, thus marking their wealth and power.

7. We put a sausage nozzle on the meat grinder, pull the gut, immediately tie the tail with a thread and stuff the sausages. We monitor the density of the stuffing. Products should be soft, but not empty. We also tie the second end with a thread.

8. We pierce the stuffed products with a needle every 15 cm. We do this carefully so that the intestine does not burst.

Pudding is a common by-product of pig breeding and has probably been consumed in Switzerland for a long time. It is also during this time that pudding appears in cookbooks. One of the joys associated with this slaughter was the use of pudding, which was quickly consumed because it had not been preserved.

An eyewitness cited by the Swiss folklore atlas mentions that in wealthy families, they eat it for three to four weeks, while the bosses eat more sausages for frying, and, more generally, homemade sausage underlies a genuine exchange network. share with relatives, neighbors and friends, sometimes accompanied by a small amount of meat, often repulsed. This should not be reciprocated when they do the slaughter themselves, which ensures that each homemade fresh pork is for the whole winter, and is also offered to the teacher, a man of great power but whose income is modest.

9. Boil sausages in boiling water for about 45 minutes. Then they can be fried until golden brown or baked in the oven.

Recipe 2: Homemade Blood Sausage with Cream

A recipe for a tender and juicy creamy sausage with a pronounced aroma of garlic. It can be boiled, baked, pan-fried or grilled.

Ingredients

Farm milling fell sharply after World War II. The trend towards professionalization, which has already begun for several decades even in large areas, is also felt in rural areas. It has to do with the winter season. In the case of artisanal butchers, pudding has long been a product of Tuesday and Monday is slaughter day, and since several decades the major distributors have put it more regularly in their range, but pudding remains a product in autumn and winter, probably due to its fragility as a tradition to which people remain attached.

2 liters of blood;

150 grams of garlic;

500 grams of cream;

1 spoon of salt;

1/3 spoon of black pepper;

300 grams of fat.

You will also need about 3 meters of shells.

Cooking

1. Pour salt into the blood and mix intensively with a spatula or whisk.

2. We put a bowl of blood in a water bath. Cook for about half an hour with a slight boil. She must thicken.

When harvesting, when the blood is collected, it must be immediately mixed with the rod in order to extract the fibrin and therefore prevent its coagulation. Some witnesses tell us that in the past on farms this work was dedicated to children. Today, an anticoagulant product is commonly used, which saves labor and simplifies many things when production is essential.

It is common to see the production steps described below, but there is no rule as the options are numerous. Hot stamping mixture into curls or beef curls, beef hull has the advantage of being stronger, so it becomes less light when cooking, and again it is necessary not to stop stirring the mixture during the stamping to ensure good distribution of fat. Finally, the strand is taken at 80 to 85°C for 30-50 minutes.

3. We put a piece of gauze in a sieve and discard the blood. We are waiting for the excess liquid to drain.

4. We clean the garlic, cut the fat into pieces and grind it all with a meat grinder along with boiled blood.

5. Mix the cream with black pepper.

6. Add cream to the resulting minced meat, stir the mass.

7. Fill the intestines, pierce with a needle and boil for 20 minutes.

The pudding is sometimes, but rarely, smoked, which allows for a longer shelf life. The preparation intended for embossing of industrial rods is centrifuged or mixed. This operation results in her dough becoming more uniform and uniform, a consistency comparable to that of an empty one after the latter has been cooked. When cut, the pieces will remain firm and have a smooth and shiny surface. In contrast, a hand-cut sausage will have a grainier texture, with a tendency to leave the hose as soon as this cut is made.

Recipe 3: Homemade Buckwheat Blood Sausage

To prepare such a blood sausage at home, you need buckwheat porridge. It should be crumbly, not boiled. A little pork is also added.

Ingredients

1 liter of blood;

350 grams of meat (pork);

500 grams of lard or pork fat;

2 cups of buckwheat porridge;

In addition, vegetables are usually cut more roughly for artisanal sausages and come in different pieces from the rest of the dough. Conversely, the latter is generally homogeneous in industrial chains and no pieces are found. In Switzerland, there are many varieties of puddings. In the Rhine Valley, boudin is made with bacon. In the Bern area and in French-speaking Switzerland, it is sometimes made with raisins. Some variants also contain cabbage. We find it a bit on Bern. In Valis you can find sausage containing potatoes, cabbage or boiled apples.

2 onions;

1 spoon of vinegar;

200 grams of cream.

Cooking

1. Cut the lard into large pieces and lightly fry. Remove the pieces and fry the chopped onions in this fat. Let's chill a little.

2. We pass pork with bacon and onions through a meat grinder.

3. Mix blood with vinegar, shake well and combine with meat products.

Flour is contained in the preparation areas for embossing. In the Jura, this is done with either an equivalent proportion of cream and milk, or cream alone. This variant is found in other cantons and also contains roughly chopped leeks. The spices used may also vary. Among them, one can find nutmeg, marjoram and cinnamon. Some manufacturers use salt and pepper.

As for the blood sausage, there are also several versions. This is done, in particular, in the area of ​​Entremont, Valais. There is also blood sausage made from pig blood, pork liver, rind, pepper, spices and seasonings. The spars are put in 10% brine and then cooked until the finger is pressed. They are then sliced ​​hot and then slaughtered, always and then add blood and liver until you get a creamy and very fine mass.

4. Add blood, buckwheat porridge, cream to minced meat. Mix well. The mass will turn out to be quite liquid. This is fine.

5. Season the minced meat with spices. Black pepper, nutmeg, cloves go well with black pudding. And, of course, do not forget about the salt.

Stuff the intestines, pierce and cook in boiling water for about 50 minutes. If thick shells were used, then we extend the time by 15 minutes.

To make it, the lard is first melted down, in which the pork skin is cooked until minced. Then cut open the cabbage, add the chopped rind and some pig's blood, then salt, pepper, spices and herbs; everything is mixed. The mass obtained in this way is embossed in beef casings. It is important to leave a gap of 3 cm at each end of the hose: this will fill during cooking and prevent the hose from exploding. Finally, the two ends of each sausage are tied with string, forming a loop.

Some manufacturers smoke, but not all of them, like pudding, are made only in autumn and winter, and they are prepared, like many other raw sausages, cooked in boiling water for about 50 minutes, usually accompanied by potatoes and breaks, or biscuits, and cooked apples. Boudin is mainly produced and consumed during the months of November to January. Over the course of several decades, this period has expanded somewhat, with production taking place from October to February or even March.

Recipe 4: Homemade blood sausage with semolina

Semolina increases the yield of homemade blood sausage, remarkably thickens the minced meat, but at the same time does not greatly affect the final taste. It is not necessary to cook semolina porridge, the cereal itself is added.

Ingredients

3 liters of blood;

2 cups of semolina;

2 heads of garlic;

1.5 tablespoons of salt;

1.2 kg of fat;

Spices, casings.

Cooking

1. Remove the skins from the fat. Cut into pieces and put in a bowl. Fill with boiling water so that the water slightly covers the product. Boil for 10 minutes, cool.

2. We clean the cloves of garlic. To taste, you can add more or reduce the amount indicated in the recipe.

3. We twist the fat through a meat grinder with garlic.

4. Shake the blood with a whisk along with salt. If she has already managed to curl up and a lot of clots, then we also twist or punch with a blender.

5. We combine the sebaceous mixture with blood, add semolina, season the minced meat with spices and set aside for half an hour so that the semolina swells.

6. We start the casings in the usual way, do not forget to pierce. Such a sausage is not prepared for long, it is enough to boil in boiling water for half an hour.

Recipe 5: Homemade Blood Sausage with Mushrooms

This dish is a real explosion of taste. Blood sausage according to this recipe is very satisfying, while it has a pronounced aroma of wild mushrooms. We will cook on dried mushrooms, but you can also use fresh forest gifts in the same way.

Ingredients

2 kg of blood;

100 grams of dried mushrooms;

400 grams of fat;

head of garlic;

Salt, spices;

Cooking

1. Fill the mushrooms with water in advance. They must stand for at least 3 hours. Then boil them in the same water for 20 minutes. We take it out of the broth, but do not throw away the mushroom broth, we still need it.

2. Remove the skin from the fat, pass through a meat grinder and fry for 10 minutes in a pan.

3. Separately grind the peeled garlic cloves and boiled mushrooms. If you want to feel them in a sausage, then you can not pass through a meat grinder, but simply chop finely. For more flavor, mushrooms can be lightly fried in a pan.

4. Add salt, garlic to the blood and stir vigorously.

5. Shake the eggs well with a whisk.

6. We combine all the ingredients for minced meat, add spices to the mass: black pepper, a little ground coriander, nutmeg.

7. Pour in half a glass of mushroom broth, stir the minced meat well and you can stuff the shells!

8. Boil the finished sausages for half an hour in water.

Recipe 6: Homemade Blood Sausage with Rice

Another option for cooking Ukrainian sausages with cereals. This time rice is used, it is better to take it with round and medium-sized grains. According to the recipe, pork belly is added to minced meat, but you can take any other piece of fresh fat.

Ingredients

2.5 liters of pig blood;

2 cups dry rice;

500 grams of peritoneum;

500 grams of onion;

2 glasses of milk.

Cooking

1. Boil rice in salted water, put it in a colander, cool.

2. Grind the peritoneum in a meat grinder, fry for 5 minutes in a pan. The skin from the fat can not be removed.

3. Shred the onion into small cubes, send to the fat and fry together. It is not necessary for a long time, we do not allow the appearance of dry cracklings. Cool down.

4. Break eggs into a bowl, add milk, all spices and beat.

5. We combine blood, boiled rice, onion fried with bacon and egg mixture. You can also put some fresh garlic in the minced meat. We take out the filling in the cold, for about an hour.

6. Fill the intestines with minced meat, tie the ends, pierce with a needle. It is very important not to stuff too tightly, as the rice will swell a little more during the cooking process.

7. Cook homemade black pudding for about 40 minutes. Then you can grease with oil and bake in the oven.

Blood Sausage at Home - Tips and Tricks

It is not necessary to use fresh blood to make homemade sausage. You can buy dried food albumin. Blood is a powder that needs to be diluted in a liquid. The product is remarkably stored in a dry place for 2-3 years.

So that the shells of the finished sausages do not dry out, after boiling, the surface is rubbed with vegetable oil. The same technique is used to protect the product from bacteria.

No time to make sausage? Salt the blood well, mix and put in the refrigerator. In this form, it will be remarkably preserved for 3 days. But in the process of cooking, do not forget that salt is already present. Therefore, it is advisable to remember the prescribed amount or immediately add spices according to the sausage recipe.

Blood does not lose its taste and properties after defrosting. Therefore, the excess can always be removed into the chamber and there they will be remarkably preserved for up to a year.

In order for a ruddy and crispy crust to form on the baked sausage, before being sent to the oven, the product is smeared with butter or simply laid out on the surface of small pieces.

The one who keeps the boar at home, be sure to plan after he is slaughtered, cooking homemade sausage. Especially often cooked or other porridge.

Traditionally, black pudding uses natural pig intestines as the casing, but if you don't want to bother and want to save time, you can cook black pudding without the intestines.

Homemade black pudding without intestines turns out to be no less tasty, it is just as tender and juicy as cooked in intestines.

You can use baking pans or bowls to make the bloodsucker without the guts. Take advantage of our proven recipe and you will succeed!

Ingredients:

• pig blood - 3 l,
• fresh lard - 1 kg
• veal liver - 1 kg
• dry buckwheat (cook salted) - 350 g
• cream 20% - 200ml
• salt - 2 tbsp.
• ground pepper to taste

How to cook homemade black pudding without intestines:

Boil the liver, cut into small cubes.

Pass fresh lard through a meat grinder.

Boil buckwheat and cool.

Pass the blood through a meat grinder so that there are no clots or break it until smooth with a blender.

Place all ingredients in a bowl and add cream, salt and pepper. Mix thoroughly, preferably with a mixer, so that the products are evenly distributed.

Pour the resulting blood mixture in a thin layer into molds, no more than 3-4 cm in height, since the blood is hard to bake, and it is very important for us that there are no damp areas left in the center.

Bake black blood until cooked at a temperature of 160-170ºС for 1.5-2 hours (depending on the size of the form) or you can bake in a baking sleeve for 1 hour 40 minutes at 180ºС.

We check the readiness of homemade black pudding in the center so that the layer springs like a biscuit so that there is no dampness under the finger.

To prevent the sausage from burning, you can cover it with foil for the last half hour.

We let the finished black pudding cool in the molds, then pack and store as usual in the refrigerator.

Before serving, black pudding can be fried in lard in a skillet or heated in the microwave.

Homemade blood sausage without intestines is a very tasty dish that is enjoyed by almost everyone. Bon appetit!